By: Emily Richards (@ERiscooking)
I tried a similar soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up.

Makes 4 servings.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
1 tsp (5 mL) dried sage, crumbled
6 cups (1.5 L) vegetable or chicken stock
2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed
4 cups (1 L) lightly packed shredded kale
Pinch each salt and pepper

Method:
In large saucepan, heat oil over medium heat. Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened. Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender.

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